These rugelach, made using Ina Garten’s recipe, are sweet, buttery, and very satisfying. Opt for the filling of your choice.

Bake Bellissima Strawberry rugelach

Strawberry rugelach

5 from 1 vote
Author: adapted from Barefoot Contessa

Ingredients

  • 8 ounces cream cheese at room temperature
  • 1/2 - lb unsalted butter, at room temperature (2 sticks)
  • 1/4 cup granulated sugar, plus 9 tablespoons
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup walnuts, finely chopped
  • 1/2 cup strawberry jam. pureed if necessary
  • 1 egg beaten with 1 tablespoon milk, for egg wash

Instructions

  1. Mix the cream cheese and the butter at high speed with a paddle attachment, until light and fluffy. Add 1/4 cup granulated sugar, the salt and vanilla extract. Lower the speed and add the flour, mixing until just combined.
  2. Roll the dough into a ball on a well floured surface, and cut into 4 quarters. Wrap each piece in plastic, and place in the fridge for 1 hour.
  3. Prepare the filling by combining 6 tablespoons of granulated sugar, brown sugar, 1/2 teaspoon cinnamon, and the walnuts into a small bowl.
  4. On a well-floured board, roll each dough quarter into a 9-inch circle. Spread the dough with 2 tablespoons strawberry jam and sprinkle 1/2 cup of the filling on top. Press the filling lightly into the dough. Roll the dough forward with the long side facing you, then slice into 1/2 inch sections, with a serrated knife, being careful to not press the dough down too much.
  5. Place the cookies on a pan sheet lined with parchment paper and chill for 30 minutes.
  6. Preheat the oven to 350 degrees F.
  7. Brush each cookie with the egg wash. Combine the remaining 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookie tops. Bake for 15 to 20 minutes, or until the cookies are lightly browned. Cool on a rack.

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